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| Community Tasting History |
| Community Tasting Notes (average 93.2 pts. and median of 93 pts. in 46 notes) - hiding notes with no text | | | Tasted by hiker_guy on 5/3/2019: Showed some bricking around the edge.
Nose was very nice with hints of secondary aromas - cinnamon, nutmeg, christmas spices. Still lots of dark fruit as well.
Palate was fully developed for me. A nice combination of secondary and primary flavors with perfect integration.
Finish was medium long.
Drinking at its peak for my palate.
Would buy again. (1793 views) | | | Tasted by Schwarzer Hund on 3/12/2018: Black red color, dark berry aroma, very concentrated dark berry fruit with a bit of spice, tannins very smooth, finish was powerful (minute +). (2077 views) | | | Tasted by garambler on 3/12/2017 & rated 93 points: We had this with pizza on 3/12/17. It had a deep, fragrant, harmonious bouquet of plum, black cherry, chocolate, sage, anise and spice aromas. The palate was rich, balanced well integrated with flavors of plum, black cherry, chocolate, licorice, spice and minerals. (2568 views) | | | Tasted by johnnyo on 12/22/2016 & rated 94 points: Exactly like last review. Excellent wine. (2583 views) | | | Tasted by johnnyo on 12/4/2016 & rated 94 points: A powerhouse of a wine! Solid structure with fruit purity and balance of texture and acidity. Loved it! Wine of the night! (2660 views) | | | Tasted by Stumpy on 4/30/2016 & rated 93 points: Excellent wine (2400 views) | | | Tasted by Apollo_Creed on 4/10/2016 & rated 93 points: Brought out to dinner, tasting quite nice right now. Ripe fruit, well balanced. Went well with steak. (2153 views) | | | Tasted by Tim Heaton on 5/7/2015: More elegant and balanced than I was expecting, this is in a very good place now, but for my palate, not sure it's getting better from here. A pop N pour that showed well across two hours, with supple red and blue fruits on the palate. Meaty, and even a little gamey, with a gentle sprinkling of black pepper and soil. A pleasure to drink and was like something of a magnet to the pancetta in my creamy pasta dish. recommended
Served non-blind. (2905 views) | | | Tasted by tomlee on 10/14/2014 & rated 94 points: Crimson in color. 13.7% ABV. Red fruits, leather and anise on the nose. Liquid velvet. Cherries, currants, cassis and molten chocolate cake on the palate. Caressing, silky tannins on a classic finish. Great wine that could go another 3-5 years in the cellar. (2783 views) | | | Tasted by hiker_guy on 6/22/2014: Nice bottle of wine and outclassed everything else at the dinner we brought it to tonight. Popped and poured, last glass was the best. Nice fruit, good complexity and longish finish.
Would buy again. (2728 views) | | | Tasted by dontime on 6/10/2014: Paired with a 2008 Series IV, this right bank blend is full of ripe fruit, tobacco and herbs. Balanced and smooth, it's easy drinking and satisfying. If scoring 91-93. (2641 views) | | | Tasted by Bauman on 5/29/2014 & rated 94 points: This has a great nose and rich burgundy color. Would like more of this if available (2468 views) | | | Tasted by memphishusky on 2/28/2014: This was so good. Great fruit, nice touch of oak and a long finish. (2106 views) | | | Tasted by ewsds on 10/18/2013 & rated 91 points: This wine benefits significantly from decanting or extended air. At first it's too tough, but with more air under it's belt it's solid and refined Merlot-oriented blend with mild tannins, but stout acidity that keeps it interesting. Looks and tastes quite ripe, but is a surprisingly low (at least for this producer) ABV of 13.7%. Unfortunately, my only bottle, but this may still improve with a bit more time. (2633 views) | | | Tasted by hdchappy on 8/3/2013 & rated 92 points: Tons of fruit and acid that made several tasters tongues tingle in a good way. Seems pretty high in alcohol and almost too fruity but still very good and everyone liked it. Blind tasting results. #1 2006 Quintessa, #2 2007 Delille Chaleur Estate, #3 2006 Grand Reve Collab IV, #4 2005 Mayacamas Mt Veeder Cab and #5 2005 Chateau Rouget. (2426 views) | | | Tasted by beezer6 on 4/20/2013 & rated 92 points: Elegant and complex. This needed more time to open. After four hours it was just beginning to show its true colors.
Camphor, eucalyptus flowers, cassis, leather and pencil shavings. Really Bordeaux like. Absolutely right bank.
The 75% Merlot blend shows nicely and is absolutely indicative of the varietal. This is a baby though with air drinks nicely. Refined. (2770 views) | | | Tasted by garambler on 12/24/2012 & rated 94 points: I had this with a cheese plate on 12/24/12. It had a rich, ripe and elegant bouquet of black cherry, plum, chocolate and spice aromas. The palate was rich, ripe and exceptionally well integrated with flavors of black cherry, plum, chocolate, spice and mineral. (2883 views) | | | Tasted by Bauman on 7/23/2012: excellent wine - needed time to breath but very big taste and great tannins (3277 views) | | | Tasted by pdemaio on 6/22/2012 & rated 93 points: A lot of bottle variation on this wine. This one was tasting well, but was hotterthan previous and was more overripe. That said, still an excellent wine. Very much on the bigger side... (3156 views) | | | Tasted by pdemaio on 6/1/2012 & rated 94 points: Wow, this wine is showing nicely. It's really transofrmed since the last time I had it over a year ago. Much more in balance and integrated it has lost a lot of the unusual top notes the some found off putting. I hope the rest of my bottles are shapping up as well! PDQ94+ (2862 views) | | | Tasted by Rich S on 6/11/2011 & rated 92 points: Loads of ripe, sweet fruit with a bit of a medicinal/herbal note and some milk chocolate notes. A touch heavy on the oak but a delicious wine. (3943 views) | | | Tasted by bajayngo on 4/20/2011: Great merlot blend. Was getting a lot of cab franc notes of green pepper, pencil shavings, etc. Lots of red fruits and very integrated oak spices. Was pleasantly suprised as this really stood out in my mind in comparison to other WA merlots. (3797 views) | | | Tasted by pdemaio on 4/12/2011 & rated 93 points: such an interesting wine. Great nose but took a bit to open. super pure with very round and smooth, almost tiny tannins. Cleansing of the palate. so many different things from start to long finish. (3753 views) | | | Tasted by pdemaio on 4/7/2011 & rated 93 points: This continues to be an evolving, and complex wine. The nose is nuanced with fruit, spice and a hint of umami. Mouth coating and full bodiied with tastes and scents of licorice chery and hard candy. Smooth, but not easy drinking, it is expressive across the entire palate. Good structure. Smooth, supple tannins. Long finish. Certainly and interesting wine. Drink or hold. (3749 views) | | | Tasted by Vinsant on 3/28/2011: This was a welcomed sip after a corked Burg, and two uninspiring Cali Pinots. Bright red fruit on the nose as well as some vanilla, spice, and earth. Tart red fruit, chocolate, moist earth, green herbs, and some tobacco on the palate. A big wine! The oak thrown at it was pleasing and integrated. Would like to try in ten years. (3969 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Sean Sullivan
Washington Wine Report (8/13/2010)
(Grand Rêve Collaboration Series IV Red Wine Ciel du Cheval Vineyard Red Mountain) Lots of cherry cola, Red Vines, and licorice on an aromatic nose. Rich and powerful on the taste with opulent amounts of fruit and velvety tannins. 75% Merlot, 13% Cabernet Sauvignon, 12% Cabernet Franc. Aged in French (60%) and American (40%) oak. 13.7% alcohol. 198 cases produced. Caryoln Lakewold (Donedei) winemaker. **** points |
NOTE: Scores and reviews are the property of Washington Wine Report. (manage subscription channels) |
| Grand Rêve Vintners Producer websiteRed Bordeaux BlendRed Bordeaux is generally made from a blend of grapes. Permitted grapes are Cabernet Sauvignon, Cabernet Franc, Merlot, Petit Verdot, Malbec and rarely Carménère.Today Carménère is rarely used, with Château Clerc Milon, a fifth growth Bordeaux, being one of the few to still retain Carménère vines. As of July 2019, Bordeaux wineries authorized the use of four new red grapes to combat temperature increases in Bordeaux. These newly approved grapes are Marselan, Touriga Nacional, Castets, and Arinarnoa.
Wineries all over the world aspire to making wines in a Bordeaux style. In 1988, a group of American vintners formed The Meritage Association to identify wines made in this way. Although most Meritage wines come from California, there are members of the Meritage Association in 18 states and five other countries, including Argentina, Australia, Canada, Israel, and Mexico.Ciel du Cheval VineyardCiel du Cheval (named for the wonderful views of the neighboring Horse Heaven Hills) sits further down the Red Mountain slope from Tapteil on slightly more vigorous soils. Jim Holmes has employed a fan trellis system and careful management to great effect; the wines are among the most elegant from Red Mountain without sacrificing any of the power and intensity typical of the terroir.
On weinlagen-infoUSAAmerican wine has been produced since the 1500s, with the first widespread production beginning in New Mexico in 1628. Today, wine production is undertaken in all fifty states, with California producing 84% of all U.S. wine. The continent of North America is home to several native species of grape, including Vitis labrusca, Vitis riparia, Vitis rotundifolia, and Vitis vulpina, but the wine-making industry is based almost entirely on the cultivation of the European Vitis vinifera, which was introduced by European settlers. With more than 1,100,000 acres (4,500 km2) under vine, the United States is the fourth-largest wine producing country in the world, after Italy, Spain, and France.Washington Washington Wine Commission | Credit to Washingtonwine.org for this article
Washington Wine
Washington State is a premium wine producing region located in the northwest corner of the United States. Although a relatively young wine industry, it is now the nation's second largest wine producer and is ranked among the world's top wine regions. Washington wines are found nationally in all 50 states and internationally in more than 40 countries.
Wineries
With 30,000+ acres planted, the state has ideal geography and conditions for growing premium vinifera wine grapes. Primarily grown on their own root stocks, the vines produce grapes of consistent quality, resulting in strong vintages year after year. While its focus is on Chardonnay, Riesling, Merlot, Cabernet Sauvignon and Syrah, the region also produces a wide range of other spectacular whites and reds.
Growers
Winemakers from all over the world have chosen to establish themselves in Washington, where they can create wines reflecting this region's unique characteristics. Their hand-crafted wines are receiving wide acclaim from critics regionally, nationally and internationally for their consistently high quality. Many of them have received scores of 90 and above from the major wine media. Overall this is a higher percentage than other leading wine regions.
Regions
As the state's fourth largest fruit crop, the Washington wine industry is an important contributor to the long-term preservation of Washington agriculture. The industry is committed to sustainable agricultural practices and conservation of water resources.
Washington State is a premium wine producing region located in the northwest corner of the United States. Although a relatively young wine industry, it is now the nation's second largest wine producer and is ranked among the world's top wine regions. Washington wines are found nationally in all 50 states and internationally in more than 40 countries.
Varieties
Washington produces more than 20 wine grape varieties - a ratio of 56 percent white to 44 percent red. As the industry matures and experiments, it finds many grape varieties that thrive throughout Washington's microclimates. There are more than 16,000 vineyard acres of red wine varieties statewide.
History & Vintages
Washington's wine future is limitless. As consumers discover the quality of Washington wines, demand continues to grow nationally and internationally. New acreage and wine varietals are being planted and new wineries are opening at a remarkable pace. Washington State is recognized as a premium viticultural region around the world.
State Facts
Washington's wine industry generates more than $3 billion to the state economy. It employs more than 14,000 people, directly and indirectly, with projections to add nearly 2,000 more jobs by 2006. In terms of tax revenues accrued to the state and federal government, wine grapes are among the highest tax generators of any agricultural crops. Furthermore, Washington wine tourism attracts nearly two million visitors annually contributing to the positive growth of local and regional economies.
Washington State - the perfect climate for wine = ideal growing conditions, quality wines, business innovation, lifestyle, and social responsibility. All are key elements of this world-class wine industry.
Vintages
"2008 and even more so 2010 and 2011 were cool, even cold vintages (think: 2002 in the Barossa) without the extreme ripeness, extract and higher alcohol that had become the norm in the state’s post 1995 world. 2008 was manageable but the duo of 2010/2011 nearly caused a “great depression” in Washington State." - Jon RimmermanColumbia Valley Columbia Cascade Winery Association
The Columbia Valley AVA lies mostly in Washington state, with a small section in Oregon. The Cascade Range forms its western boundary with the Palouse regions bordering the area to the east. To the north, the Okanogan National Forest forms a border with the AVA and Canada. It encompasses the valleys formed by the Columbia River and its tributaries, including the Walla Walla River, the Snake River, and the Yakima River. The Columbia valley stretches between the 46th parallel and 47th parallel which puts it in line with the well known French wine growing regions of Bordeaux and Burgundy. The northern latitude gives the areas two more hours of additional daylight during the summer growing season than wine regions of California receive. The volcanic and sandy loam soil of the valley offers good drainage and is poor in nutrients, ideal in forcing the vine to concentrate its resources into the grape clusters.Red Mountain WinesNW Article on Red Mountain
Wine Enthusiast Article on Red Mountain
The Seattle Times Article on Red Mountain |
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